Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Watermelon Marmalade Recipe
    Lost? Site Map

    Watermelon Marmalade

    Total Time:

    Prep Time:

    Cook Time:

    20 hrs

    18 hrs

    2 hrs

    eboyd's Note:

    From Jams and Jellies 1975 Time. Looks like a lot of work for 6 half pints

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 1


    half pi ...

    Units: US | Metric


    1. 1
      Trim green skin and pink pulp from the thick watermelon rind.
    2. 2
      Chop rind and measure out 6 cups; then soak chopped rind in water for 18 hours In preserving kettle, combine rind, soaking water and all remaining ingredients.
    3. 3
      Cook over low leat stirring frequently until the jelly reaches 220-222F or until the syrup sheets when droped from a spoon.
    4. 4
      This takes about 1 1/2 hours.
    5. 5
      Ladle into hot sterilized jars and seal immediately.

    Ratings & Reviews:

    • on June 28, 2011


      This worked, and really tastes like orange marmalade. Couple notes: shredding rather than chopping the melon rind gives a more customary marmalade texture. And it's important to shred or grate at least one of the oranges down into the white part of the rind, as the bitterness is what gives the mixture its characteristic marmalade flavor. Taste the mixture when it has cooked about 30 minutes--I felt it needed more lemon juice. After about 2 hours of cooking, the mixture still didn't sheet from a spoon but it looked much more "syrup" like so I called it done and canned it.

      Canning directions: boil jars and lids for at least 2 minutes in boiling water. Retrieve with tongs. Immediately fill hot jars with marmalade. Wipe the threads and top clean. Cap and tighten the lid. Invert the jar for 2 minutes. Turn it right side up. (These directions were at one time USDA approved, but I think the lawyers got to them. I've never lost a batch of jam processed this way.)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Watermelon Marmalade

    Serving Size: 1 (3134 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5198.0
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 60.7 mg
    Total Carbohydrate 1341.8 g
    Dietary Fiber 3.5 g
    Sugars 1321.3 g
    Protein 2.6 g

    The following items or measurements are not included:

    watermelon rind

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes